Nankhati – Indian Shortbread Cookies

17 Apr

I must admit that I do not know the exact history and origin of Nankhati (Nan-cut-tie) Biscuits in Goa but I sure do know they were sold at most Goan Bakeries and stores. Nankhati is a melt in you mouth biscuit made with flour, ghee, sugar and cardamom. Unlike stated online that they were made for Christmas they were actually an everyday biscuits for evening tea.

nankhatai-biscuit-recipe-goan-indian-short-bread-cookies-wheat-flourGhee is clarified unsalted butter which has a lovely browned butter smell. It has the milk proteins removed and has a high smoke point, making it perfect for cooking. I have made it twice before. It just takes a little of patience. Since ghee is not easily available at local grocery store I decided to use melted butter.

nankhatai-biscuit-recipe-goan-indian-short-bread-cookies-blogThis recipe is vegetarian, has no eggs and just 5Β  ingredients that are in most kitchen pantries and is really quick and easy. A great snack for all the outdoor activities we are heading towards with the warm weather.

 nankhatai-biscuit-recipe-goan-indian-short-bread-cookies-no-eggsI used to love these cookies but as I grew older and saw them around all the time I just did not like them anymore. But time does has a great sense of humor if you know what I mean :-). Lately I suddenly started to crave for them with my evening tea.

 nankhatai-biscuit-recipe-goan-indian-short-bread-cookies-vegetarianA few variation you can try is replacing white flour with whole wheat and butter with oil. The popular toppings for these biscuits( Biscuits is a word used more often than cookies in India) were cashew, cherry, corn flakes or just plain.

Serving Size: 12 – 3″ cookies


1 cup all-purpose flour

1/2 cup unsalted melted butter / ghee(clarified butter) I know I used salted butter as that is what I had

1/2 cup powder sugar

8 cardamom seeds powder

1/4 tbsp of baking soda

pinch of salt


Heat oven to 325F

Mix well flour, sugar,cardamom powder, baking soda and salt.

Add the melted butter and mix to form a nice smooth dough ball.

Divide the dough in 12 equal portions and shape into a ball an then lightly flatten it.

Place the on a cookie sheet and bake approx 15 to 20 minutes till you smell the cookies and they slightly change color.


Do not over bake as they will be burnt underneath.

Let cool to harden the biscuits. Enjoy with a nice cup of hot tea.


57 Responses to “Nankhati – Indian Shortbread Cookies”

  1. mrsgillies April 17, 2015 at 10:14 pm #

    Oh yum. These look and sound delicious! Perfect with a cup of tea.

    • Nandini April 18, 2015 at 9:46 am #

      Thank You much! They truly are perfect for tea πŸ™‚

  2. Mr. Militant Negro April 17, 2015 at 10:52 pm #

    Reblogged this on The Militant Negroβ„’.

    • Nandini April 18, 2015 at 9:49 am #

      Thank You so much Juessepi for the re-blog. You have a great weekend.

  3. pernillabredolt April 17, 2015 at 11:30 pm #

    I love the simple things. Looks great πŸ™‚

    • Nandini April 18, 2015 at 9:50 am #

      Thank You so much Prenilla πŸ™‚

  4. Sara RenΓ©e April 17, 2015 at 11:56 pm #

    Looks very interesting! I’ll definitely have to try these in the near future!

    • Nandini April 18, 2015 at 9:52 am #

      It is a melt in you mouth cookie Sara. You should definitely give it a try πŸ™‚

  5. The Sock Mistress April 18, 2015 at 2:16 am #

    They look delicious and very easy to make. The cornflakes is an unusual topping!

    • Nandini April 18, 2015 at 9:54 am #

      Thank You much :-). They do give it a nice crunch when you bite into it.

  6. Renee's Bistro April 18, 2015 at 3:29 am #

    These looks absolutely delicious! I am drinking my morning coffee as I read this post and I wish I could reach trough the screen to serve myself one of these to go along !!

    • Nandini April 18, 2015 at 9:58 am #

      Thank You Renee so much.

  7. adel sara April 18, 2015 at 6:07 am #

    Hi ! Could you please write how to make Bolinhas Goan style Regards Sara

    • Nandini April 18, 2015 at 10:00 am #

      Sure Adel will try to post it sometimes soon. Regards.

  8. ingrid April 18, 2015 at 6:48 am #

    Yummi!!! πŸ™‚

  9. polianthus April 18, 2015 at 10:33 am #

    look lovely do you ever make these with besan flour (chick pea)? seems the cardamom and chickpea would go well together!

    • Nandini April 20, 2015 at 3:34 pm #

      No I have’nt tried it. But thanks for the suggestions. I will give it a try next time with besan specially knowing that besan is a better choice then white flour πŸ™‚

      • polianthus April 20, 2015 at 10:36 pm #

        also think it might be nutty in flavour with the besan and a bit crunchy – curious to hear how you get on – do let me know!

  10. Karen B April 18, 2015 at 10:54 am #

    They look so cute and remind of a biscuit from my childhood which was called Melting Moments. Lovely to discover that you are nostalgic for your cookies again.

    • Nandini April 20, 2015 at 3:36 pm #

      Thank You Karen. Yes, time has it’s strange sense of humor πŸ™‚

  11. Next Step to Nirvana April 18, 2015 at 3:17 pm #

    Beautiful pictures!

  12. Lina April 18, 2015 at 9:18 pm #

    Omg I remembering having this when I visited Goa..I’m so glad u posted the recipe!

    • Nandini April 20, 2015 at 3:38 pm #

      I am happy to know that Lina. I hope you can make them someday πŸ™‚

  13. therfpscribe April 19, 2015 at 1:46 am #

    Another childhood fave of mine! At the rate you are going, you will re-write my life story in food posts πŸ˜„

    • Nandini April 20, 2015 at 3:40 pm #

      Hahaha! I am hoping to do that πŸ™‚

  14. stan Rodrigues April 19, 2015 at 9:15 am #

    Hi Nandini!

    I am not a big fan of shortbread. This is not to say they are no good. They look fantastic. I think I have already fallen in love with these cookies. Yummy, yummy, yummy I got love in My tummy. And I feel like eating those cookies right a way. Smashing Indian shortbread cookies. Your recipes are fantastic,

    Farewell and stay well

    Stan & Linda

    • Nandini April 20, 2015 at 3:42 pm #

      Thank You Mr Stan. I am happy that I changed your mind on the cookies :-). You and Mrs Stan have a great week ahead.

  15. fromthefamilytable April 19, 2015 at 10:16 am #

    Amazing how universal truly great recipes are. My grandmother – German – used to bake cookies that looked almost exactly like yours. I don’t remember their name, but I do remember they were delicious.

    • Nandini April 20, 2015 at 3:46 pm #

      That is so true Darryl the more I try out my recipes I see similarities with other cuisines around the world. Food is universal. I am sure these cookie may have a European origin that got and Indian twist πŸ™‚

  16. mummyflowers April 20, 2015 at 2:39 am #

    I think I may have to try these this week. They look amazing.

    • Nandini April 20, 2015 at 3:47 pm #

      Thank You so much. Please let me know how it goes πŸ™‚

  17. deutschtrailer April 20, 2015 at 4:44 am #

    Mmmhhhh delicious, thank you very much Nandini….πŸ’—πŸ’—πŸ’—

    Do you not like my posts on my Blog? …. 😦

    • Nandini April 20, 2015 at 4:02 pm #

      Thank You. I am sorry I need to figure out your timings as probably I miss them when I do get online as I am on the west coast of US. Will make an effort πŸ™‚

  18. 50djohnson April 21, 2015 at 5:13 pm #

    I just wanted to take the time to let you know how much it meant to me for following me.Thanks again. Debbie

    • Nandini April 23, 2015 at 4:46 pm #

      You are so welcome Debbie πŸ™‚

  19. hannahswe April 24, 2015 at 1:20 am #

    Looks delicious! I love exotic food

    • Nandini April 24, 2015 at 12:44 pm #

      That is awesome Hannah πŸ™‚

  20. Ladybird Lab April 24, 2015 at 4:17 am #

    Love your post Nandini! πŸ™‚ Nankhatai are my favourite biscuit! We wrote a post about them on our Ladybird Lab blog too a while back. They always remind us of our grandma and good family times. Lots of love, Tasneem & Alefiyah xxx

    • Nandini April 24, 2015 at 12:46 pm #

      Tasneem & Alefiyah that is so good to know πŸ™‚

  21. velveteencockroach April 24, 2015 at 4:47 am #

    They look super yummy and adorable!!

  22. Loretta April 25, 2015 at 4:34 am #

    Oooooo I remember these so fondly, Mum used to make them in Kenya growing up. I’ve never tried to make them, but now that I have the recipe, I surely will πŸ™‚ Thanks Nandini, enjoy your weekend.

  23. Jaya Rajesh May 6, 2015 at 4:28 am #

    Wow just love the crumble in mouth texture of nankhati..

  24. socialparentsplace June 4, 2015 at 5:48 pm #

    These look awesome. Going to have to try these for my boys. This would be such a great alternative to American deserts. Thanks for sharing.

    • Nandini June 5, 2015 at 5:40 pm #

      Thank you so much. I hope your boys enjoy them as much as my 2 boys did πŸ™‚

  25. trishlee75 July 2, 2015 at 9:38 pm #

    These look delish! Thanks for sharing!

    • Nandini July 6, 2015 at 2:59 pm #

      You are so welcome and Thank You!

  26. scribedalais July 23, 2015 at 12:58 am #

    My favourite biscuit to enjoy over Diwali. I really enjoy your blog! Thank you! ❀

    • Nandini July 23, 2015 at 2:05 pm #

      You are so welcome and Thank You πŸ™‚

  27. FallingDay May 11, 2016 at 6:38 pm #

    I make Norwegian Forest cookies ever Christmas. This seems somewhat similar. I look forward to trying this recipe. Is there a lot of cardamom in Goan baking as well?

    • Nandini May 13, 2016 at 4:17 pm #

      Cardamom is used a lot in desserts and sweet recipes in Goa along with nutmeg, cinnamon on the other hand not so much.


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